机译:二氧化氯溶液对龙眼果实采后果皮褐变纤维化的保护作用
Department of Biology Faculty of Science Chiang Mai University Chiang Mai 50200 Thailand;
Department of Biology Faculty of Science Chiang Mai University Chiang Mai 50200 Thailand;
Department of Biology Faculty of Science Chiang Mai University Chiang Mai 50200 Thailand;
Department of Biology Faculty of Science Chiang Mai University Chiang Mai 50200 Thailand;
Department of Biology Faculty of Science Chiang Mai University Chiang Mai 50200 Thailand;
longan; pericarp browning; chlorine dioxide solution; oxidative damage; ROS;
机译:二氧化氯溶液对龙眼果实采后果皮褐变纤维化的保护作用
机译:气态氯二氧化氯会增加能量状态和能量代谢相关的酶活性,导致储存期间龙眼果实果皮褐变的减少
机译:在环境条件下储存期间,使用二氧化氯熏蒸减轻收获的'Daw'龙眼果皮的酶促褐变。
机译:采后果实减肥,果皮水分损失及其与龙眼Pericarp Browning的关系
机译:二氧化氯对模型系统和水果及果汁中抗坏血酸和总多酚的影响
机译:应用α-氨基异丁酸和β-氨基异丁酸抑制龙眼果实采果皮褐变
机译:与能量新陈代谢相关的收获龙眼水果的PhoMopsis Longanae Chi诱导疾病发育和Pericarp Browning